[This post is sponsored by KitchenAid! I’m excited to share parts of my kitchen since our remodel.]
I have a perfectly good reason for eating cake for breakfast today.
Coffee cake is the best kind of breakfast — dessert you can enjoy with a cup of coffee. I’m on a coffee cake kick lately, and every time I post one people ask where the coffee is in the cake. There usually isn’t any — it’s cake you eat with coffee, not cake made with coffee. That said, a touch of coffee can make a cake sing.
Along with coffee cake, I’ve been oddly obsessed with pumpkin this year. It’s not unusual for many people come fall, but it’s stronger than my usual pumpkin enthusiasm. There’s even more pumpkin coming later in the season.
Today I’m partnering with KitchenAid to highlight a few appliances from my new kitchen that made this cake possible.
I wanted double ovens but didn’t have room for stacked units, so we installed two wall ovens instead — and they’ve been a game changer. The Even-Heat™ True Convection ensures consistent results, which makes baking far less stressful than my old oven. The EasyConvect™ conversion system is helpful too, especially if you’re new to convection baking.
One concern with wall ovens was size, but that turned out to be a non-issue — they’re huge. I can roast large dishes and fit multiple trays at once; I even roasted a big turkey for Thanksgiving prep with perfect results. Not having to babysit the oven has made my work so much more productive and freed up time for things like coffee cake.
This coffee cake uses dark brown sugar and isn’t overly sweet. The crunchy streusel topping is a favorite — when the cake is warm and served with melty ice cream, it’s heavenly.
The ice cream is something else: I adapted a pumpkin gelato recipe, so the base is slightly more gelato-like. It’s creamy, smooth, and warmly spiced. I was so excited about it that I made the custard at midnight so it could chill overnight and be churned the next morning.
Late-night baking runs in my family; my mom and aunt have always been night owls who get a lot done in the evenings. Usually I’m an early bird, but that particular night I had a burst of energy and whisked the custard while watching TV, then chilled it so it would be ready to churn in the morning.
I always use the ice cream attachment on my KitchenAid® Stand Mixer for two reasons: it makes excellent ice cream and it doesn’t require storing another full-sized appliance. I’ve had mine for years and it still performs beautifully. When I plan to make ice cream, I just freeze the bowl overnight and churn the chilled custard the next day.
The ice cream maker can handle ice cream, sorbet, and gelato, which is why I’m obsessed. It’s easy to clean and simple to store.
And for those who ask about my copper mixer: it’s the Custom Metallic Series 5-Quart Tilt-Head Mixer — a real showstopper in the kitchen this time of year.
This is what I’ll be serving through December — for breakfast, dessert, and everything in between.
I mean… can you blame me?
Pumpkin Coffee Cake with Chai Ice Cream
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Ingredients
pumpkin coffee cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt
streusel
- 2/3 cup all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- pinch of salt
- 8 tablespoons unsalted butter
chai ice cream
- 3 cups whole milk
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 1/2 cup light corn syrup
- 3 tablespoons maple syrup
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 tablespoons vanilla bean paste
- 6 large egg yolks
Instructions
pumpkin coffee cake
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Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray.
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Whisk together the flour, baking powder, pie spice, baking soda, and salt.
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In the bowl of an electric mixer, beat the butter and dark brown sugar until fluffy. Add the eggs one at a time, then the vanilla. Mix in the pumpkin puree and Greek yogurt. With the mixer on low, beat in the dry ingredients until just combined.
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Spoon half the batter into the pan, sprinkle half the streusel over it, spread the remaining batter gently, and top with the remaining streusel. Bake 40–45 minutes, or until a toothpick in the center comes out clean. Serve warm with chai ice cream.
streusel
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Whisk the flour, light brown sugar, cinnamon, and a pinch of salt. Add softened butter and mix with a fork, then use your hands to bring the mixture together until it resembles damp sand and the pieces are moistened.
chai ice cream
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Combine 2 cups milk, 1 cup heavy cream, 1/3 cup sugar, corn syrup, maple syrup, cinnamon, cardamom, cloves, allspice, nutmeg, salt, and vanilla bean paste in a saucepan over medium-low heat. Warm the mixture, stirring occasionally, but do not let it boil.
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Whisk the yolks with the remaining 1/2 cup sugar until smooth. Temper the yolks by adding a few spoonfuls of the warm milk while whisking. Slowly pour the egg mixture back into the saucepan, whisking constantly. Cook over medium-low, stirring, until the custard reaches 170°F.
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Strain the custard through a fine-mesh sieve into a bowl. Stir in the remaining 1 cup milk until smooth. Place the bowl into an ice bath and stir until cooled. Cover and refrigerate 4–6 hours or overnight.
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Churn according to your ice cream maker’s directions (I use the KitchenAid attachment and churn about 25 minutes). Transfer to a freezer-safe container, cover, and freeze 4–6 hours before serving.
Notes
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I appreciate you so much!
That melty ice cream river, though!